The 73rd Annual Meeting of JSFST
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Oral presentationA 食品成分，食品分析 （Food Ingredients, Food Analysis）

[3KCa]フレーバー物質，色素

Fri. Aug 28, 2026 9:00 AM - 11:30 AM JST
Fri. Aug 28, 2026 12:00 AM - 2:30 AM UTC
C105(Kawauchi Building C, 1st Floor)
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9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3KCa01w008]Development of a flavor recommendation tool for implementing the diverse emotional values due to the carbonation stimulation

*Kyoko Sakamoto1, Kanako Higuchi1, Kazuki Matsuo1, Ryoko Baba1, Kenji Kumazawa1 (1. Ogawa & Co., Ltd.)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3KCa02]Identification of characteristic aroma compounds in roasted wx ae brown rice using GC×GC-TOF-MS and multivariate analysis

*Hatsuho Takemitsu1,2, Miyako Kotaniguchi1, Fumie Kabashima3, Shinichi Kitamura1,2 (1. OMU, 2. IPE Inc., 3. LECO Japan Corp.)
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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3KCa03w009]Aroma and Compositional Characteristics of Beef Steaks: A Comprehensive Analysis of the Effects of Origin and Production Background

*Kosuke IGARASHI1, Yumiko NAKAMURA1, Takayoshi AOKI1, Takashi TSUDA1, Naohiro NOMURA1 (1. NISSIN FOODS HOLDINGS CO., LTD.)
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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3KCa04]Development of a Retronasal Aroma Simulator Using an Automated Sample Preparation Sysytem

*Koji Takazumi1, Mayuko Hirota1, Kazuki Maruyama1, Soichi Sakashita1 (1. Sapporo Breweries LTD.)
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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3KCa05w010]Effects of Roasting on Flavor and Bioactive Compounds in Rooibos Tea

*Haruka Fukushita1, Yuuki Otsuka1, Ryou Miyaji2, Misaki Katayama2, Hironori Tomi3, Takehiro Kashiwagi1, Tomoko Shimamura1 (1. Faculty of Agriculture and Marine Science, Kochi University, 2. Odani Kokufun Co.,Ltd, 3. Organization for Promoting Regional and International Cooperation, Kochi University)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3KCa06]Suppression of food off-flavors by kojibiose

*Yukiko Washino1, Mao Fujiwara1 (1. Sanwa Starch Co., Ltd.)
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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3KCa07]Verification of the Relationship Between Soy Sauce Aroma Compound Profiles and Sensory Evaluation Data

*Yoko Iijima1,2, Hikaru Uchida1, Shota Koide2 (1. Kogakuin Univ. Department of Applied Chmistry, 2. Kogakuin Univ. Graduate School of Applied Chemistry and Chemical Engineering)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3KCa08w011]Elucidation of the mechanism of citral-derived off-flavor formation using H218O

*Rina Miyawaki1, Yoshikazu Toyohara1, Ryo Takeuchi1, Toshihiro Takeda1, Toru Ikegami2, Kenji Kanaori2, Kunihiko Tajima3 (1. Takasago International Corp., 2. Department of Molecular Chemistry, Kyoto Institute of Technology., 3. Kyoto Spinlabo Co., Ltd.)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3KCa09]Identification of aroma compounds contributing to characteristic flavor of oyster extract.

*Atsushi Shigeto1, Chisato Okamoto1, Hiroki Sekita1 (1. AJINOMOTO CO., INC.,)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3KCa10w012]Development of a New AI Technology Capable of Objectively and Quantitatively Evaluating “Meat-Like Flavor”

*Hinano TAKEUCHI1, Ryoki TSUJI1,2, Koharu TAKADA1, Yuko TERADA1, Keisuke ITO1,2 (1. Univ. Shizuoka, 2. DigSense, LLC)
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